Smoke Ribs BEFORE or AFTER Sous Vide?

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[rjtompkins]

I really like how convenient the sous vide first method looks! very cool.

[kuhne]

Great video, in situations like these where the difference is minimal, the ideal thing would be to do whats less cumbersome to you. In my situation, smoking first on the weber smoky mountain then leaving them overnight on the anova oven at 100% humidity (sous vide mode) means that it's easier to simply take them out of the oven, broil them for 5 minutes then serve, I don't do the smoke again part like I normally would if I was using the 3-2-1 method on the smoker.

However, if I am serving for guests outside on the grill, it would be more fun for everyone to finish on the smoker that way the guests get the full effect of their food being taken out of the smoker and serving it right away in front of them, so it really doesn't have much to do with taste, rather what's easier for whoever is cooking.

Thanks for a great, great video.

[vikingdrool]

Is there a video on how you built the sous vide chamber by chance?

[benjaminl]

Your videos are superb Steve! Thank so much for conducting these experiments!

[benwagoner]

What a great video! I’ve been wondering which way is better. Now I know it doesn’t matter. Thank you!

[stevebone]

I just did this. I sous vide for 18 hours. Put on the sauce and smoked it. It was good. Not fantastic but still good. I’ve had worse but I’ve had better. Would I do it again? If I was pressed for time the following day, yes. If I had 6 or so hours to spare, I would do the traditional method. But great video and thanks for making it

[michaelliese]

When I smoke pork ribs I spray them with apple juice, keeping them moist. But when I smoke a brisket, I spray them when I put them in the smoker and then I drink a few beers, then I spray my brisket again after 3 hours. For my rub on my ribs, it's my own rub. My rub took me over 10 years to get to the perfect rub. All my friends ask me where I buy the rub. But when I tell them it's my own rub, they get very pissed off. As for the brisket I only use kosher course salt and course black pepper. Sometimes I cut some small notches in the brisket and push in some pulled garlic cloves. Gives the meat some extra flavor.

[CoolJay]

Great video Steve. Your experiment answers many questions, and concerns about smoking an already cooked meat in sous vide. In a previous comparison video, you did not find that finishing ribs over charcoal to be optimal. However since your latest methods call for smokong/cooking pork ribs to 150 F, It would be interesting to see you finish them with a quick char.

[BigAlsBBQ]

I used your method of the long hold for the 1st time recently & it worked so well. Definitely what I will do from now on. Thank you Steve. Al

[joemomma]

I do a lot of cold smoking before sous vide. After the meat is cooked, I put a good sear it.

[carolmelancon]

I knew I was in the right place when you started with a couple of my favorite resources: Modernist Cuisine and Meathead.

[PJ-mbue]

Can’t wait to try this! And the brisket method.

[Mho-Cooking]

Ive done what you did, and They were both very good, only difference i can probably think of is the one i smoked then sous vide had a bit more smoked taste.

[fly]

I sous vide all kinds of beef and pork, but never thought of ribs, maybe 'cause I couldn't fit them whole in my water container. But makes perfect sense from my experience. Thanks!

[hardtruth]

I like smoking first for 1-2 hours at 180 degrees. I think the smoke flavor completely penetrates to rib meat during the sous vide cook just like the salt and seasonings do.

[Andrew_Thompson]

How are we not discussing that BBQ Freak hat?! When’s the Smoke Trails merch coming!?

[shumardi]

Here is my take on it. In my opinion it is easier to bag the ribs raw than to bag them after smoking. Also, if you are cooking for company your guests want to see and smell those ribs on the smoker so you want to SV them first. It is very easy to SV them and then throw them into the refrigerator ahead of time and then open them on the day you want to smoke them. You can let the SV go while you are asleep or at work

[LeviathanPits]

Ok now this is awesome! Now I just need you to test sous vide-ing pork butts, brisket and beef ribs :) It would be interesting to see how much time is needed to get a proper Texas style bark post-sous vide. Less time sat tending an offset = a huge win in my books.

One other benefit I can see here is that you now don't need to cook a whole large cut in one go on the offset - sous vide what you want, then get some smoke on it. Trying to smoke a quartered or half brisket in an offset from the start never works out well (dry AF by the time it comes up to the correct internal temp).

[laxxer]

Great video! What temperature was the soup vide cooking done at?

[Keasbeysknight]

ill have to give this a try, i feel like i struggle with consistency on ribs. i like the idea of sousvide 1st then smoke. i also think it opens some doors to seasoning options.... 18 hour marinade with butter and seasonings 1st? endless options.